#InauguralReview #MargauxbyLaSirene by #DidierP #238MadisonAvenue Opened July 1, 2025 #Southwest #French #Manhattan #NewYork
Tarte Tatin a la mode is totally unbeatable
No need to say cheese (fromage) to smile when you could instead say ESCARGOT!
They will absolutely put a smile on your palate.
It's not who you know, it's WHOM YOU KNOW and we know Executive Chef and Owner of Margaux by La Sirene, Didier P! In fact, this is his fifth restaurant we have ever been to in our shared history, and it is a total firecracker of a home run at 238 Madison Avenue in Manhattan. We are absolutely thrilled to see such an accomplished talent in a space that we previously loved for Madison Bistrot, so much so that you could drink the now retired Peachy Deegan cocktail there. We first worked with Toulouse native Didier P way back in 2014 with our first review of La Sirene, and most recently worked with him in 2022 for both La Sirenes uptown and downtown, both of which are open today.
July 1, 2025 Margaux by La Sirene was born and we hope we are the first to tell you about this restaurant birth announcement! Steps away from The Morgan Library, which we have lauded quite often, Margaux by La Sirene is a culinary triumph of fine french dining by an owner who cares passionately about every last detail.
Few people have had five businesses that we've reviewed, and naturally the cream really rises to the top. We had been quite excited about the now closed Chez Francis, and we are even more excited about Margaux. Not only is this the best new French restaurant opening in Manhattan in 2025, it is the best restaurant at all opening in Manhattan in 2025. Let us count the ways.
Say enchante to the Steak Tartare!
Margaux grinds their own beef, ensuring uberfreshness that will graciously greet you on a hot day served with fresh mixed greens and toasted bread. The six Escargots a la Bourguignonne arrive in style embellished with butter, garlic, shallots and parsley and of course you want to capture every drop of the ambrosial ecstasy with french bread. When Peachy loves escargot this much, at the conclusion her plate looks like it went through the dishwasher. Actions speak louder than words, readers!
Even if it is a hot day, you just cannot beat the allure of Soupe a l'oignon gratinee, which is Onion Soup with Swiss welcoming you on top. Note if you are a vegetarian, you will find this particularly convincing as it has a vegetable broth and the Classic Soup is the ultimate in comfort. We can't wait to eat it again on a colder day! Salads are so important to us, and Margaux rises to the occasion again.
Each served at the peak of freshness, both the Salade du Marche, above, and the Watermelon Salad, below, are especially superb in this current heatwave. Baby lettuce and radicchio in tandem party with seasonal fruits, tomato, radish and a bespoke vinaigrette crafted intelligently with evoo, red wine vinegar, and dijon. Of course they listened to Mademoiselle Peachy, who requested the dressing on the side. Feta cheese and fresh mint elevate the cubed pink wondrously bursting watermelon in all its ripeness along with evoo.
Cloud like pillows of divinity boast fromage in the Gnocchi Parisiens au Gratin with Truffles, Mornay Sauce and Swiss Cheese. Every luxurious bite is a meticulous exploration of the finer points of elevated dining. Perfectly medium rare as ordered by Peachy, Onglet Poele a la Luchonaise is a carnivore's dream: 6.5 ounces of slowly seared, butter-only hanger steak are a revelation in roasted garlic and parsley. A signature of dining by Didier P. is his commitment to a spectacular arrangement of genuinely wonderful seasonal vegetables that come with entrees: a rarified quality in dining today. Meet traditional squash, butternut squash, chayotte (mexican squash) and pureed carrot with heavy cream. Note as always, pictures are unedited and the truth is that Didier is talented and your dinner will look just like this.
We had a toast of Light South Burgundy of the Gamay grape served cold to this splendid temple of culinary delights of 82 seats; Margaux is named after the sub-region of Bordeaux geographically: it's named after the wine region. It is of course part of the La Sirene family. It's different from his previous four restaurants because of the larger kitchen size here which lends itself to greater creativity in Southwestern French dishes. Didier began renovations here at Margaux in August 2023 and it is stunningly gorgeous and Peachy particularly favors the classy, rich deep jade green hue that adorns the venue. The tile pays homage to Didier's native southwestern France.
The fresh market fish the day we visited was an exceptional Branzino, exceedingly fresh and achieving even higher echelons of culinary glory with their signature Bernaise Sauce, so loved by Peachy for its deliciousness and authenticity. It's cooked with skin and scale pan-fried which yields a puffed-rice-like texture, making it more interesting. Fragrant spinach comes to the party.
Tarte Tatin a la mode strikes a pose sweet-style on the runway of your table to conclude your Margaux experience! Classic upside-down caramelized apple tart teams up with luxurious vanilla ice cream. Staycation and a dessert await you at 238 Madison! The ice cream, like everything else, is made from scratch. Gorgeously exquisite, the Floating Island is the pinnacle of elegance and a vacation in a dessert. It goes by the formal name: Iles Flottantes au Caramel, Creme Anglaise et Grand Marnier. The Whipped egg white meringue covered with caramel floating in creme anglaise flavored with a touch of Grand Marnier should be your private island today!
Margaux by La Sirene has Earned our Highest Recommendation and we look forward to seeing what they do next.
Mobile: +1(917)-463-0379
Gmail: Sirenemargaux@gmail.com
Address: 238 Madison Ave NYC, NY 10016
The Philosophy of Didier P.
Chef & Owner
At Margaux, 99% of our dishes are made from scratch, with care, tradition, and authenticity.
We cook using only the essentials:
pure olive oil, butter, and duck fat—nothing less.
Our dressings are always crafted with extra virgin olive oil to bring out natural, vibrant flavors.
Only our fresh French fries—while absolutely delicious—are prepared using canola shortening to achieve that perfect crisp.
If you’re not fully satisfied, we understand—mistakes happen (alas!).
But please, don’t hesitate to let us know. We’ll make it right immediately—and we’ll grow from the experience.
